Abstract: Provided are systems and methods for producing, packaging and dispensing cooked chunky food that may be a low acid, high water activity food having high organoleptic (e.g., flavor, texture, aroma, color, etc.), and nutritive (vitamins, nutrients, etc.) quality, and an extended refrigerated shelf-life relative to prior art refrigerated prepared foods. Example methods combine hot-filling (e.g., into microwavable self-venting hand-held pouches) immediately after cooking using low-shear transfer at suitable transfer temperature and rate through a fill/dispensing portion sized to provide for substantially unimpeded flow without textural degradation of the chunky food, followed by immediate post-fill chilling and storage under refrigerated and/or frozen conditions. Also provided are chunky foods produced by the methods, and packaging containers (e.g.